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What it is? Veal tongue gribiche, and salmon dodine.
What gribiche and dodine are: Sauce gribiche combines minced hard-boiled egg and cornichon with capers, fresh herbs — classically parsley, chervil and tarragon — and hints of vinegar and Dijon. Think of it as an non-emulsified tartar sauce.
A dodine is a thick, earthenware cooking vessel, but also a culinary preparation that involves wrapping salmon (or other main protein) around a julienne of vegetables. In this case the dodine includes carrot, fennel, onion, zucchini, yellow squash, and a velvety tarragon beurre blanc.
Where it at? Take a guess in the comments section below. If nobody gets it correct, we’ll let you know the answer later in the week.
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